Delicious recipes for cooking quail in the oven. Quail at home - let's prepare a delicious dish Cook whole quail in the oven

Oven-baked quail stuffed with apples, honey and mustard is an excellent New Year’s dish that will surprise your guests and decorate the table not only on New Year’s, but on any holiday. The quails look very small and seem to have no meat at all. You will be surprised, quails have enough meat for her to eat. Quail meat tastes very tender and interesting, it is not at all like the chicken that we are so used to. The meat of these birds is very healthy and low in calories. There are many different ways to cook quail. We will bake the quail recipe for which we offer today in a sleeve with apples.

Quails: oven recipe up to date

To make the quail meat tender and tasty, we first marinate them in a honey-mustard marinade. This marinade adds a spicy and rich flavor. Apples add a sweet and sour note. The main secret of preparing this dish is baking in a special cooking bag or baking sleeve, then you will definitely get them tender and tasty.

how to cook quail baked with apples, honey and mustard

Ingredients:

quails – 4 pieces,
apple – 2 pieces,
honey – 2 tablespoons,
lemon juice – 1 tablespoon,
olive oil – 1 tablespoon,
mustard – 1 teaspoon,
cumin – 0.5 teaspoon,
salt – 1 teaspoon,
nutmeg - a pinch.

Cooking process:

Be sure to choose fresh and odorless quails. Rinse them well under running water, outside and inside. We cut off the tips of the wings and the neck so that they do not dry out and burn, since we use honey, and it has the property of “browning” strongly. Prepare the marinade. Place honey, mustard, olive oil, salt, lemon juice, nutmeg, and cumin in a bowl. Mix all ingredients until smooth. If the marinade is very thick, add a tablespoon of water.

Coat the quail carcasses well with marinade inside and out. Let them marinate in the refrigerator for 2 hours, or preferably overnight.

We take sweet and sour varieties of apples. We wash them well; there is no need to peel them. Cut the apple into small pieces to stuff the quail. Separately, you can cut the apples into large slices and add them to the baking bag.

Stuff the quails with apples.

Stuffed quails are placed in a baking bag. Add large apple slices to the sides. Pour the remaining marinade over the carcasses and sprinkle them with olive oil. Add 3 tablespoons of water to the baking bag. We tie the ends of the bag with a special ribbon that comes with the sleeve. Place in a preheated oven to bake for 1 hour 30 minutes at 180C. To ensure the quails get a golden crust, carefully cut the baking bag 15 minutes before the end of cooking.

Baked quails are removed from the oven and placed on a dish. Decorate with herbs, lemon, apples and serve.

Bon appetit!

Anna Duda told how to cook quail in the oven, recipe and photo by the author.

Quail meat is characterized by a delicate taste and is also very healthy. These properties have been known for a long time, which is why not a single royal feast in Rus' was complete without quail. Today, you can also find several quail dishes on the menus of expensive restaurants. However, you can enjoy the taste of this delicacy at home; today’s post will be devoted to cooking quail.

Quail meat contains a large amount of useful substances, so regular consumption of dishes prepared from the meat of this bird helps strengthen blood vessels, bones, treats diseases of the liver, lungs, stomach, heart, kidneys, and improves immunity. The calorie content of meat is high, but in its nutritional properties, dietary quality, and amazing taste it is superior to chicken and rabbit. Due to the fact that quail meat contains lysozyme, the product can be stored fresh for a long time.

Despite the fact that quails can be purchased today in almost any supermarket, these birds are a type of game. In this case, there should not be any special difficulties during preparation. The only advice is to bake quails in a sleeve or in foil, otherwise they will turn out dry. The preparatory stage only includes washing the carcass under running cold water and drying it. After this, you can use one of the recipes below to create a real culinary masterpiece. Ready?

Royal baked quails in the oven

You will need:

quail – 4 carcasses,
chicken liver – 200 g,
bacon - 4 slices
onions – 2 pcs.,
sour apple – 1 pc.
flour – 1 tbsp. l.,
olive oil – 1 tbsp. l.,
soy sauce – 1 tbsp. l.,
paprika – 1 tsp,
honey – 1 tsp,
vegetable oil,
ground black pepper - to taste,
salt - to taste.

Cooking method

Mix olive oil, soy sauce, paprika and honey.
Pour the prepared sauce over the prepared quail carcasses. Place in a cool place to marinate for 40 minutes.
Cut the chicken liver into cubes.
Wash the apple. Remove the seeds. Cut into rings.
Heat a small amount of vegetable oil and fry the chicken liver in it.
Add apple, salt and pepper. Fry for another 5 minutes.
Stuff pickled quails with chicken liver, apples and spices. Wrap in bacon slices.
Place the quails, breast side up, on a baking sheet lined with food foil.
Bake the game for an hour at 180 degrees. If you want the quail to be covered with an appetizing crust, then open the foil 15 minutes before the end of cooking.
Serve the finished quails with boiled potatoes and fried onions. Let's try!

Quail baked in a sleeve

You will need:

quail - 2 carcasses,
water – 3 tbsp. l.,
vegetable oil – 2 tbsp. l.,
lemon juice – 1 tbsp. l.,
black pepper - to taste,
red pepper - to taste,
cumin - to taste,
salt - to taste.

Recipe for the occasion::

Cooking method

We cut the prepared quail carcasses along the breast so that it becomes possible to arrange them in the form of tapaka chicken. Rub with salt.
Add the listed spices to the specified amount of vegetable oil (if desired, you can replace them with your favorite chicken seasoning) and freshly squeezed lemon juice.
Lubricate each carcass with marinade. Leave for 1.5-2 hours.
Transfer the pickled quails to a baking sleeve. Add some water. We tie it well.
Place in an oven preheated to 240 degrees for 45 minutes. A quarter of an hour before cooking, the bag must be pierced in several places so that the quails brown.
Baked quails are ready to eat. An excellent addition to game prepared according to this recipe would be boiled potatoes, fresh vegetables and herbs.

Quail baked with vegetables

You will need:

quail – 4 carcasses,
eggplants – 4 pcs.,
tomatoes – 2 pcs.,
fat – 2 tbsp. l.,
black pepper - to taste,
salt - to taste.

Cooking method

Salt and pepper the carcasses. Let it marinate.
Wash the eggplants. Let's dry. Cut off the stalks. We take out the core, leaving the walls about a centimeter thick.
Sprinkle the eggplants with salt. Leave for half an hour, during which time the excess bitterness will disappear from the blue ones. We rinse.
Place a quail in each eggplant. Place half a tomato on top. Add fat. Place on a baking sheet.
Bake in the oven at 190 degrees for 45-50 minutes.
Serve the quails with vegetables hot to the table along with your favorite salad. Let's take a sample!

Quail rolls

You will need:

quail - 2 carcasses,
chicken broth - 1 glass,
olive oil – 50 ml,
cognac – 50 ml,
butter – 100 g,
fresh thyme – 30 g,
fresh sage – 5 g,
fresh rosemary – 1 sprig,
garlic – 1 clove,
carrots – 1 pc.,
onion – 1 pc.,
celery - to taste,
black pepper - to taste,
salt - to taste.

Cooking method

We cut up the prepared quail carcasses, removing all the bones (do not throw them away) and trying not to damage the skin of the game.
Place the quail fillet skin side down. Season with spices from the list.
Cut the butter into small cubes and place on the fillet. Wrap it in a roll and secure it with skewers.
Heat olive oil in a frying pan. For aroma, add thyme, rosemary, sage and garlic to the oil, and remove it after a couple of minutes.
In olive oil rich in the aroma of spices, fry the rolls on all sides until golden brown.
Place the fried rolls on a baking sheet and place in an oven preheated to 200 degrees for 10 minutes.
Chop the quail bones.
We clean the carrots and onions. Cut into cubes.
Chop the celery.
In the oil in which we fried the rolls, fry the quail bones over high heat until black. We put them on a sieve.
In the same oil, fry carrots, onions and celery until soft.
Add the seeds to the fried vegetables. Pour in cognac. Bring to a boil and simmer for several minutes.
Add chicken broth. Cook for 40 minutes.
Strain the sauce. Pour it into a saucepan, add salt, add a small piece of butter and cook until the volume is reduced by a third.
Cut the quail rolls diagonally into several pieces. Pour over the prepared sauce and serve!

Quails are considered one of the best poultry, although they are not as common as, for example, chickens. These birds are very mobile and are able to “escape” from their owners even through small cracks, so special cages are used to keep them. Quail is grown not only in villages, but also in cities. Some even manage to install cages on balconies...

Quail are considered one of the best poultry, although they are not as common as, for example, chickens. These birds are very mobile and are able to “escape” from their owners even through small cracks, so special cages are used to keep them. Quail is grown not only in villages, but also in cities. Some even manage to install cages on the balconies of multi-story buildings. Quails lay small eggs, which are considered very healthy, and dishes made from the meat of this bird have long been considered an exquisite treat on any table.

In terms of taste, quail meat is considered much more aromatic and juicier than, for example, chicken, pork, beef or rabbit. Despite the fact that it is quite nutritious, scientists classify it as dietary. People on a diet and athletes do not have to limit themselves in consuming quail meat, since every 100g of it contains only 190 kcal.

Useful properties of quail meat.

Quail meat It is considered very useful due to the content of large amounts of potassium and fluoride, which improve the functioning of the brain and heart, and also help eliminate toxins from the body. Doctors also recommend taking it during treatment of various types of allergies.

Quail meat contains vitamins A, B, D and amino acids necessary for any body.

Previously, this product was considered a delicacy, as it was rarely found on sale. But times have changed and entire quail farms have appeared, so now eggs and cut quail carcasses can be purchased in many grocery stores or markets.

Recipe for baked stuffed quails in the oven.

Roasting quail in the oven takes very little time - only about an hour, but with this dish you can surprise not only your relatives, but also your guests.

Ingredients To cook quail in the oven:

Quail - 3 pcs.;
Medium size onion - 1 pc.;
Medium sized carrot - 1 pc.;
Mushrooms (honey mushrooms, champignons, etc.) - 50g;
Vegetable oil;
Salt;
Ground black pepper.

Additional materials:

Toothpicks;
Pan;
Foil for baking;
Baking tray.

Cooking quails.

The dish must be cooked in the oven, so turn it on and preheat to 180 0 WITH.

1. Wash 3 quail carcasses and dry them with a paper towel. Then pour a level teaspoon of salt onto a plate, add a little ground black pepper to it and stir. After this, the mixed ingredients must be divided into 3 parts and rub each carcass well with them. While you prepare the filling, place the salt and pepper rubbed quail in the refrigerator to ripen (soak).

2. Preparing the filling for the quails. To do this, wash the mushrooms and fry them for 5-7 minutes in vegetable oil over medium heat. If they are large, then they can be cut into several small pieces.

Place the fried mushrooms on a plate to cool.

3. In a frying pan with vegetable oil in which the mushrooms were fried, throw the peeled, washed carrots (grated on a coarse grater) and onions (cut into cubes), then lightly fry them for 5-10 minutes. If necessary, you can add a few drops of vegetable oil.

4. After the mushrooms, carrots and onions have cooled, stuff them into the quails.

5. Stuffed quail carcasses must be covered with toothpicks. This will prevent the filling from falling out.

6. Use scissors to trim the ends of the toothpicks to prevent damage to the foil during baking.

7. Place foil on a metal baking sheet. Then place the fried filling unused for stuffing on top, and place the quail carcasses on it.

8. Add a tablespoon of water to the foil with the quail to soften them. After this, wrap the quails and place them in the oven for baking at 180 0 C.

9. After this time, unfold the foil, pour the carcasses with the juice released during baking and return them to the oven for 15 minutes without covering the foil. This is done so that the quails brown.

10. After baking, remove the baking sheet with the quails from the oven, remove the toothpicks and the dish is ready to serve.

Quails can be cooked in a sleeve in a similar way.

P.S.
Properly cooked quail meat is very tender and aromatic. It can be eaten even by children from 2 years old.

Quail is a small bird, weighing about 100–150 grams. The meat of such a bird contains a lot of protein and some fat, and is also considered a real delicacy. More juicy, tasty and tender poultry meat is obtained by baking, so in this article we will talk about how to cook quail in the oven.

Some people mistakenly believe that cooking chicken and quail meat are practically the same thing. This is not entirely true. Quail meat is much more tender, and the bird itself is smaller than chicken, so it needs to be cooked a little differently. For example, instead of the usual half-hour baking of chicken meat in the oven, quail meat is baked for 15–20 minutes, only in rare cases increasing this time if the carcasses are too large. If you bake the quail longer, the meat will lose all its juices and become dry. Below you can find a selection of the best baked quail recipes for the holiday table.

Quail with grapes and quail eggs

Ingredients:

4 strips bacon
0.5 cups red semi-dry wine
12 quail eggs
quail - 2 pcs.
vegetable oil - for frying
700 g Muscat grapes

Cooking method:

Wash the grapes and remove from the brush. Pierce each berry in 2-3 places. Boil water in a saucepan, lower the berries for 1 minute. Drain in a colander.
Boil quail eggs hard, rinse with cold water and remove shells.
Wash the quails, dry them, rub with salt and pepper. Heat vegetable oil in a frying pan and fry the quails until golden brown, 4 minutes each. from each side.
Place a few grapes and quail eggs inside each quail. Secure the cut using wooden toothpicks. Wrap the quails in bacon strips and brush with vegetable oil.
Preheat the oven to 200°C. Place the quail in a shallow pan. Place the remaining grapes and eggs nearby. Place in the oven and bake for 20 minutes.
Heat the wine and pour it over the prepared quails. Cover with a sheet of foil and leave for 10 minutes.

Quails in the oven

Ingredients:

Quail - 12 pcs.
Potatoes - 1.5 kg
Bacon - 300–400 g
Onions - 7–8 pcs.
Melted butter - as needed
Vegetable oil - as needed
Provençal herbs - to taste
Salt, ground black pepper - to taste
Dry white wine - optional
Fresh greens (assorted) - to taste

Cooking method:

First you need to marinate the quail carcasses. To do this, cut the onions into rings and lightly mash them. Rub completely feathered, gutted, washed, dried carcasses with salt and pepper. If desired, sprinkle generously with dry white wine. Sprinkle with onions, stir and leave to marinate for 1-3 hours, covered.
We begin to cook the quail along with the side dish. We cut the bacon into slices. Cut the potatoes into slices, sprinkle with seasonings, add salt, sprinkle with vegetable oil, add bacon and mix. Place the bacon and potatoes on a baking sheet greased with vegetable oil.
Remove the marinated quails from the onion and generously grease the outside and inside with melted butter. Place the quails on top of the potatoes.
Place the baking sheet in an oven preheated to 180°C. Bake until done at the same temperature. When the carcasses have spent 20 minutes in the oven, generously grease them again with butter and turn them over. Leave in the oven for another 20 minutes.
We transfer the finished dish to a dish, place the quails on top of the potatoes, or you can arrange the potatoes in a “wreath” around the quails. Sprinkle with finely chopped favorite herbs.

Honey quail with pear

Ingredients:

Quail – 350 grams.
Fresh large pear – 1 piece.
Honey – 30 grams.
Olive oil – 2 tablespoons.
Ground coriander - a pinch.
Pepper mixture - a pinch.
Fresh thyme - 2 sprigs.
Salt - to taste.

Cooking method:

Pre-prepared carcasses must be thoroughly washed and placed on a paper towel. Rub with salt and ground coriander.
If the honey is thick, melt a little in a water bath, mix with olive oil until smooth, and brush over the quail. Wash the pear, cut into 8 equal parts, remove the core from each of them.
Prepare dishes for baking. It should have a thick bottom and a tight-fitting lid. Grease the walls generously with vegetable oil, fill the bottom with pear slices, add salt and pepper. Garnish with a couple of thyme sprigs.
Place the carcasses on the seasoned fruit. Cover the container with a lid.
How to cook quail? Send to bake in the oven for 40 minutes at 180 degrees.
Remove the lid, increase the temperature to 200 degrees, bake for another 10 minutes.
Place the finished bird and pears on a plate. The dish is recommended to be consumed with semi-sweet red wine.

Quail in soy sauce, baked in the oven

Ingredients:

Quail - 4 pcs.
Sesame seed - 1 tbsp.
Soy sauce - 1/2 tbsp.
Vegetable oil - 4 tbsp.
Potatoes - 6 pcs.
Salt 1/2 tsp.
Ground black pepper

Cooking method:

Wash the quail carcasses and dry them with a paper towel. Place quail carcasses in a bowl, add soy sauce, add salt and ground black pepper to taste. Cover the bowl with a lid and place in the refrigerator for about 1 hour.
Add vegetable oil to the baking dish and place the quail carcasses. Sprinkle the carcasses with sesame seeds.
Cover the dish with quails with foil and place in the oven for baking. Bake for approximately 40 minutes. Then remove the foil, turn the quail carcasses over and bake for about another 10 minutes.
Grate the potatoes on a large Korean grater, rinse well to remove starch. Dry slightly. In batches, fry the potato strips in a large amount of vegetable oil.
Place each batch of fried potatoes on paper towels to remove excess oil. Garnish quail carcasses with potato pie. Decorate to taste.

Quails in the oven in tangerine-honey sauce

Ingredients:

Natural honey, bee 1 teaspoon
Salt to taste
Mandarin 2 pieces
Quail meat 4 pieces
Soy sauce 40 grams
Spices to choose from

Cooking method:

The first step is to remove all excess from the carcasses - cut off the necks, remove the tracheas, excess fat and membranes from the inside of the bird. Then wash and dry the quail.
Before baking, quail should be marinated in an unusual honey sauce. To do this, squeeze the juice from tangerines in any convenient way. If a little pulp gets into it, great, just remove the seeds. Mix slightly warmed honey, soy sauce and juice. Add herbs.
Place the quails, washed and dried, in a saucepan, pour over the marinade and place in the refrigerator for at least 2 hours, and preferably 6–8. Turn the carcasses over several times during the marinating process.
Salt and lightly pepper the quails soaked in the aromatic sauce and place in a greased frying pan.
The birds cook quickly, there is a risk of drying them out. Therefore, place the pan with pickled quails in a preheated oven at 180°C and bake for 20 minutes. Turn each carcass over and cook for another 20 minutes, increasing the heat to 200°C.
Remove the oven-baked quails in tangerine-honey sauce, place them on a dish and serve.

Quails baked in the oven

Ingredients:

Quails – 5 pcs.
Olive oil – 2 tbsp.
Svan salt – 1 tsp.
Black pepper – 0.5 tsp.

Cooking method:

Wash the quail carcasses thoroughly under running cool water and pat dry with a kitchen towel. Then cut it into two halves using poultry pruners - it’s very simple and convenient, the quail bones are thin and easy to cut.
Now you need to season the quail. Mix salt and pepper and add a little olive oil so that the spices are better distributed throughout the bird.
Rub the quails with spices and butter on all sides and place them on a baking sheet. Preheat the oven to two hundred degrees and place a baking sheet in it. We cook our quails in the oven for fifteen minutes.
Cover the finished birds with a second baking sheet and leave for five minutes in the switched off oven. We take it out and quickly serve it with the chosen side dish.

Quail meat - benefits and harms

Quail meat is in no way inferior to any other meat in its taste and beneficial properties. The small carcass of this bird weighs approximately 150 grams. You can prepare a wide variety of interesting dishes from juicy, aromatic and tender quail. In many parts of the world, quails are raised on special farms, and in Rus', for a long time, the meat of this bird was obtained by hunting, after which it was a frequent guest on the royal table.

What are the benefits of quail meat?

Quail meat, free of by-products, contains almost 22% protein, which promotes muscle mass gain and makes it one of the important components of the diet of many athletes. In addition, quail meat is relatively low in calories, as it contains only 134 kcal per 100 grams. The benefit of quail meat also lies in the content of a large amount of vitamins, and in particular: A, H, K and many B vitamins, and mineral components: potassium, calcium, copper, iron and magnesium. They help strengthen the cardiovascular and circulatory systems, improve immunity and brain function. The beneficial properties of quail meat also include low cholesterol content, which makes it an ideal product for older people suffering from atherosclerosis.

Harm of quail meat

Along with the benefits, quail meat can cause some harm. For example, its low calorie content makes it a weak source of energy, so it will not fill nutritional deficiencies during significant physical activity. Being a lean meat, quail practically does not contain the polyunsaturated fatty acids necessary for the body, which means, unlike fattier meats, it does not affect the normal functioning of the nervous system.

Medicinal properties of quail meat

Quail meat is very useful for people with heart disease, gastrointestinal tract and anemia. Quail is easily absorbed by the body without overloading the pancreas, so it must be included in a special diet for people suffering from diabetes. Quail meat reveals its medicinal properties to people who have suffered complex illnesses and surgeries. The most useful is steamed quail, because it is this method of cooking that retains the greatest amount of vitamins. This should be taken into account when consuming quail meat for medicinal purposes.

You get the most tender birds! Try it, you won't regret it!

Quails baked in the oven with potatoes.

Quail dishes have become very popular and this is not surprising. With the right approach, you will get a delicious dietary dish consisting essentially of only protein. Oven-baked quail in bacon is a recipe that makes the birds tender and tasty. There can be no talk of any overdried chickens that have nothing to eat in them! Guests and family eat with pleasure. Consider the amazing potatoes you received as a bonus? Such a side dish, of course, slightly undermines the dietary focus of the dish, but men will thank you for such a side dish, and women will not be able to deny themselves. An absolute plus is the possibility of effective presentation.

How to cook delicious quail in the oven, nuances:

If you bought fresh quail, then there is no need to marinate them. A little salt and pepper will suffice before wrapping them in bacon. Circumstances were such that I was forced to freeze them. So I played it safe and immersed it in the marinade the night before cooking. . After cooking, I can responsibly declare that here, however, as for gherkins. 😆 Works equally well, turning even frozen meat into a masterpiece.
The marinade can also come in handy if you bought older quails. This can usually be determined by weight; as a rule, the most tender birds are about 45 days old and weighing up to 220 grams.
Bacon, bacon is different, when buying, try to choose less fatty. And grams are grams, but in any pack you can count the number of crowbars, count it to be sure that you have enough. Two or three slices will be enough for you, no matter how elegantly and tightly you decide to swaddle them.
I sprinkle the potatoes with potato seasoning, which has many ingredients including salt and pepper, you can use any seasonings you like. And don't forget to add salt. You can add fresh sage leaves with thyme sprigs, which will also be good.
The amount of potatoes depends on how much side dish you want. Of course you can put more of it. Potatoes soaked in spices and bacon are very tasty.

Bon appetit!